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Our Family's Favorite Thanksgiving Recipes

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Ameris Bank

COVID-19 is changing the way we spend time with loved ones this season. No matter the size of your dinner table this year, there's one thing still in demand - comfort food. Since lions are known for their hearty appetites, we couldn’t think of a better source for delicious dishes than our very own employees.

From our family to yours, please enjoy a few of our favorite Thanksgiving recipes that your guests are sure to gobble up.

Breakfast Muffins

From the kitchen of: Patti Owens, universal banker


  • 1 pound of sausage

  • 12 eggs

  • ½ cup diced onion (note: I use a frozen onion.)

  • ½ cup green pepper (note: I use a frozen pepper.)

  • ½ tsp salt

  • ¼ tsp pepper

  • ¼ tsp garlic powder

  • 1 ½ cup shredded cheese

  • ½ cup milk

  • ½ cup parmesan cheese


  1. Preheat oven to 350 degrees.

  2. Sautee the sausage, drain and set aside.

  3. Sautee frozen peppers and onions, then drain and chop them.

  4. Mix the sausage, peppers, onions and ½ cup of the shredded cheese together in a bowl

  5. In another bowl, combine the eggs and beat them with salt, pepper, garlic, milk and ¾ cup of shredded cheese. Add the parmesan cheese and mix well.

  6. Add the sausage and peppers to the bowl and mix.

  7. Grease two muffin tins (makes 24).

  8. Spoon ¾ cups of mixture into each tin.

  9. Sprinkle with remaining cheese.

  10. Cook for 25 minutes or until a knife comes out of the muffins clean.


Easy 5 Ingredient Corn Bread Pudding/Casserole

From the kitchen of: Jonathan Levitz, compliance specialist


  • 8 oz Jiffy Corn Muffin Mix (1 box)

  • 15 oz whole kernel corn (drained) (1 can)

  • 15 oz creamed corn (not drained) (1 can)

  • 1 cup sour cream

  • ½ cup melted butter

  • ¼ cup diced jalapeños (optional)


  1. Preheat the oven to 350 degrees.

  2. In a bowl, mix all of the ingredients together.

  3. Pour into a greased 8x8 baking pan.

  4. Cook uncovered for 45-50 minutes or until lightly browned.

  5. Enjoy!


Eggplant Parmesan

From the kitchen of: Jennifer Garizio, learning and development director


  • 1 large eggplant (long, thin eggplants are better because they have less seeds)

  • 1 egg

  • Flour

  • Italian breadcrumbs (Progresso brand)

  • Olive oil

  • 8 oz mozzarella cheese

  • Tomato sauce

  • Fresh basil


  1. Preheat oven to 350 degrees.

  2. Peel eggplant and cut into ¼ inch slices.

  3. Crack the egg in one bowl, and have another bowl with the flour, and a third bowl with the breadcrumbs.

  4. Dip slices of eggplant one at time into the egg, then the flour and then the breadcrumbs.

  5. Put all the covered eggplant slices together in a separate dish.

  6. Fry the eggplants slices in a heavy duty skillet with oil. Fry all slices of eggplant until light brown.

  7. When finished, place the slices on paper towels to drain the excess oil.

  8. In a casserole dish, layer tomato sauce on bottom, then add a layer of eggplant slices, then add sauce, then a layer of mozzarella slices on top.

  9. Repeat the pattern until all the eggplant is used.

  10. On the top layer, add slices of basil on top of the final layer of mozzarella.

  11. Place in oven and cook until all the cheese is melted (approx. 25-30 minutes).


Hash Brown Casserole

From the kitchen of: Shellee Spagnoletto, wealth management managing director


  • 2 lbs. frozen hash browns

  • ½ cup of margarine or ½ cup of melted butter

  • 1 (10 ¼ oz.) can cream of chicken soup

  • 1 pint of sour cream

  • ½ cup of onion, peeled and chopped

  • 2 cups of cheddar cheese, grated

  • 1 teaspoon of salt

  • ¼ teaspoon of pepper


  1. Preheat oven to 350 degrees.

  2. Spray an 11x14 baking dish with cooking spray.

  3. Mix all the above ingredients together and place in the baking dish.

  4. Bake for 45 minutes or until the top is brown.

This will yield 10-12 servings.


Hot Pineapple Casserole

From the kitchen of: Pamela Bannister, consumer credit post-closing specialist


  • 1 large can pineapple chunks (save juice)

  • 1 (8 oz) package cream cheese, softened

  • ½ bag of miniature marshmallows

  • 1 cup shredded sharp cheddar cheese

  • ½ cup of sugar

  • 1 egg

  • 2 tablespoons of self-rising flour


  1. Preheat the oven to 350 degrees.

  2. In a broiler, mix juice from drained pineapple, sugar, egg and flour.

  3. Cook on medium heat, stirring constantly, until thickened.

  4. Layer the drained pineapple chunks in a casserole dish with dollops of cream cheese, and then top with the mini marshmallows.

  5. Pour juice mixture over the top of the marshmallows.

  6. Top with shredded cheese.

  7. Bake for 10-15 minutes or until cheese and marshmallows are melted.

  8. Serve hot.


The opinions voiced in this material are for general information only and are not intended to provide specific advice or recommendations for any individual.